Home Made Broccoli Cheddar Soup Recipe
Enjoy a Cup of Soup to Cheer Your Winter
Whether you are a vegetarian or not, soup is something that we all like drinking throughout the winter. Take care of your health and the health of your family. As soon as winter arrives, we head to hotels, restaurants, or street carts to taste wonderful soup, which is occasionally good but is equally beneficial for health. In light of this, you can enhance the amusement of these market soups at home. And there’s nothing quite as cozy as swaddling a cup of soup in a comforter at night during the winter. Soups are not only incredibly nourishing for the body but also for the soul. So a cup of soup is always useful whether you’re trying to beat the winter chill or just want some quick and simple comfort food. Depending on the ingredients, they can serve as a whole meal. You may make more or less depending on your needs and then consume a fast dinner or a ready-to-eat snack. As winter draws near, it’s time to stock up on broth and make lusciously hot cups of soup to keep your body warm and help it fight off the cold.
Broccoli Cheddar Soup
Carrots, broccoli, garlic, and cheese are all packed into a nutritious broccoli cheddar soup. This quick and inexpensive soup can be made in in 30 minutes. Wintertime requires soup, which is why this Cheddar Broccoli Soup consistently takes the top spot on our list of favorites. Kids love it for its creamy texture and cheesy flavor, and parents appreciate it because it’s secretly filled with a tonne of healthy veggies. You will adore this soup if you have ever tasted Panera’s Broccoli Cheddar Soup. With the exception of a lot of the flavor and texture, it’s nearly a false imitation of it. A roux (a combination of butter and flour) is used to thicken the soup, which is created with practically caramelized onions and garlic. Broccoli and carrots are also boiled in the soup while it cooks. To give it a velvety smooth texture, half-and-half and freshly grated cheddar cheese is added towards the end. The end product is a hearty, thick, and creamy broccoli soup that is beautifully flavored with cheddar and broccoli.
Instructions Before Cooking Soup
Only a few simple ingredients, a sizable pot, and 30 minutes are required to produce this delectable cheddar cheese. Let’s start cooking when you gather all your supplies.
Before cooking soup, follow these instructions
- Break up the fresh broccoli stems and florets into tiny pieces. You may also use a frozen 12-ounce package of broccoli. The cooking time and instructions are same.
- You’ll need around 1 cup of grated, coarsely chopped, or mashed carrots. This is equivalent to either 1 large or 2 mini carrots. This element is optional and can be customized to your preferences.
- We prefer to use an 8-ounce block of mild or medium cheddar cheese to obtain the finest taste. 2 cups of pre-grated cheddar cheese are another option.
- Using half and half will result in a texture that is just right—not too thick or thin. For a light soup or for people following the ketogenic diet, heavy cream can be substituted.
- Vegetable or chicken stock will work nicely; if you don’t have any on hand, you may substitute water and a bouillon cube for the stock.
- Additionally, you’ll need a minced onion, butter, flour, salt, pepper, and paprika (can be subbed with nutmeg if desired).
- Any leftover soup should be stored in sealed containers in the refrigerator for up to 3–4 days. On the stovetop, reheat the food over medium-low heat.
- Place in freezer-safe zip bags and freeze flat or in freezer-safe containers if you want to freeze anything. Thaw well before reheating on low heat to avoid curdling.
Raw Materials Required
- Butter 4 tablespoons
- 1/2 medium size onion chopped
- 2 to 3 minced garlic cloves
- All Purpose Flour 4 tablespoons
- 2 cups of vegetable or chicken stock with minimal sodium
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon of optional ground nutmeg
- 1 big head of broccoli or 3 cups of small-pieced broccoli florets
- 1 big carrot grated, julienned, or coarsely chopped
- 150 ml milk/light cream
- 50 g of shredded cheddar cheese
Step 1: Over medium-high heat, melt the butter in a big saucepan or Dutch oven. When the onion is tender and light gold in color, add it and simmer for 3 to 4 minutes. Sauté for another minute after adding the garlic.
Step 2: Add the flour and stir for 1 to 2 minutes or until the flour turns golden. Add the spices, broccoli florets, carrots, and chicken stock. Bring to a boil, and then lower the heat to a simmer, cover, and cook for 15 minutes, or until the broccoli and carrots are tender.
Step 3: Add the cheddar cheese and milk, then simmer for one more minute. If necessary, taste and adjust the seasoning.
Step 4: If preferred, serve in a bread bowl or with toasted crusty bread.
How to Serve Broccoli Cheddar Soup
This hearty soup may be enjoyed as a stand-alone dish because it is bursting with vegetables and texture. Additionally, you may get it topped with croutons, served in a bread bowl as at Panera, or with crusty bread for dipping. If you consume meat, you can add chopped, grilled, or shredded chicken to the dish.
Nutrition (Serving: 1bowl (1/4th recipe)
Advantages of Broccoli Cheddar Soup
Due to its low calorie content, it is advantageous for weight loss. Due to its antioxidant, low-calorie, and anti-inflammatory qualities, it is also heart-friendly. Due to the fiber in broccoli, digestion is improved. Broccoli is your only source of fiber and vitamin C, with 1 cup of raw broccoli providing 2.3 g of fiber and 140% of your daily vitamin requirements.
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